AFF Indonesia - Martabak Telur

Influenced by Indian dish, martabak telur (egg murtabak) is so famous in Indonesia
It's commonly eaten as snack, but many likes to eat it with rice as a meal too :)

Recipe is from HERE

What you need:

For the skin:
250g plain flour
1 tbsp cooking oil
200ml boiled water, room temperature
1/4 tsp salt
extra oil for soaking the dough

Note:
For lazy bum like me, the use of frozen spring roll skin is really favourable - I did just that LOL

For the filling:
300g minced chicken (commonly used beef/mutton)
6 shallots, sliced thinly
3 cloves of garlic, grinded
1 tsp curry powder
salt, sugar, pepper
enough water to simmer
10 eggs (I only used 7) - lightly beaten
onion, finely chopped
spring onion, finely chopped

Garnish:
cucumber pickled
dipping sauce

For the dipping sauce:
25g red chilli (I used 50g)
25g red bird's eye chilli (I skipped)
25g garlic
75g palm sugar
25g sugar
2 tbsp vinegar
250ml water
enough salt as preferred

For the pickled cucumber:
1 cucumber, remove the seeds inside, cut small
sugar, vinegar

Method:

Skin:

1. In a large bowl, pour in plain flour. Make a well at the centre and pour oil in. Mix
2. Gradually add in water, knead til it forms smooth dough. Divide dough into 10 and dip them into oil (totally submerged), soak for an hour
3. Take 1 piece of the skin dough and on a flat surface, keep pressing til thin and wide
4. Keep pulling and stretching from all sides to make it as thin as possible
5. Do the same with the rest of the dough

Filling:

1. Heat 3 tbsp of oil in a wok, and sautee shallots til fragrant
2. Add in garlic, salt, pepper and curry powder, continue sautéing til well cooked
3. Add in minced chicken, cook til color changed. Add in some water (just a little bit, I added about 50ml)
4. Cover wok and let simmer til almost dry. Adjust the taste if necessary. Off heat
5. Mix in chopped onion, spring onion, beaten egg and stir well

Sauce:

1. Mix all ingredients except vinegar and bring to boil over medium low fire til slightly thickened
2. Add in vinegar, stir and off heat

Pickled cucumber:
Mix all ingredients and stir well. Keep refrigerated. Advisable to prepare this in advance

To prepare martabak:

1. Heat 3 tbsp oil on a flat surface non stick cooking pan
2. Over low fire, put 1 piece of the skin on the hot pan, spoon about 2-3 tbsp of the filling at the centre, and fold like an envelope til the filling is completely wrapped inside
3. Cook til golden brown and flip, cook the other side til golden brown too
4. Transfer onto a serving plate

Serve martabak while it's hot together with the dipping sauce and pickled cucumber
The crispy skin is so delicious eaten with the tasty filling. The sweet sour spicy sauce makes it just perfect. Munch it together with the pickled cucumber. Yumz!

I am submitting this post to Asian Food Fest: Indonesia, hosted by me, Alice from I Love. I Cook. I Bake